As a veggie lover in the fall/winter months, I make a lotta stews, soups, and the like. This isn’t really a “curry” as much as it’s just damn delicious. The sweet potato, ginger, and jalapeño basically dance in your mouth. However, you don’t want any jalapeño juice dancing on your fingertips. See unfortunate note below…
It’s also pretty easy to make, the main time consumer is just chopping up the vegetables! Get a helper. It works wonders…. Or a mandolin helps too. I also have an onion chopper. Get equipped! Now get going!
Chickpea & Sweet Potato Curry
Prep Time: about an hour total
Serves 4 – 6
What you need:
2 tbsp canola oil
1 small yellow onion, chopped
2 garlic cloves, finely chopped
1 tbsp chopped fresh ginger
1 Thai or jalapeño chili, seeded and finely chopped**
1 tbsp curry powder
Salt and freshly ground pepper, to taste
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 can (15 oz.) chickpeas, drained and rinsed
1 can (14 fl. oz.) coconut milk, well shaken
1 cup water
1 cup frozen peas
1 can diced tomatoes, drained
Steamed rice for serving (optional but my favorite is brown rice, basmati rice or jasmine rice)
**Make sure to use a glove when cutting the jalapeño or be VERY VERY careful! I seriously burnt the crap out of my hand when I made this recipe and it was excruciatingly painful for close to 4 hours. No joke. In fact, not even close to being funny. Ow. It hurts just thinking about it. So anyway, put a rubber on it before you start a choppin. Don’t have a glove? Stick a ziploc bag over your hand. Just something to spare your poor fingers!
What you do:
Make the curry base
- In a heavy-bottomed saucepan over medium-low heat, warm the oil.
- Add the onion, garlic, ginger, jalapeño and cook, stirring occasionally, until the onion is nice and translucent, approx 4 minutes.
- Stir in the curry powder and cook, stirring constantly, until fragrant, about 30 seconds.
- Season with salt and pepper.
Add the veggies!
- Add the sweet potato, chickpeas, coconut milk and water to the pan. Raise the heat to medium-high, bring just to a boil, reduce the heat and simmer, uncovered, until the sweet potato is tender, about 10 minutes.
- Add the peas and tomatoes and cook until heated through.
- I served mine over a warm bowl of brown rice. Enjoy!
What’d you think? The great thing about this dish is, it makes a lot but I freeze it and save it for a rainy day.
Adapted from Williams Sonoma